Last week I made two soups, a Spicy Roast Pepper & Tomato soup and a Spiced Roast Winter Veg Soup. This Spiced Roast Winter Veg Soup, is rich and satisfying, packed full of wintry, slow-roast-goodness.
Spiced Roast Winter Veg Soup
Spiced Roast Winter Veg Soup
To achieve such a rich and satisfying soup I roasted all the vegetables (eggplant, sweet potato, carrot, celery, garlic, and onion). I used aromatic spices, cumin and smoked paprika, which complemented and enhanced the earthy flavours of the root vegetables and gave it a distinct Middle Eastern flavour.
Spiced Roast Winter Veg Soup
The preparation was really very simple. I was already roasting peppers and tomatoes so I took another baking tray and placed on it all the ingredients for this soup.
I cut the aubergine in half and placed cut side down onto the tray. The other vegetables were cut into 2 inch pieces, apart from the garlic bulb which I left whole. I drizzled over a little olive oil and roasted for about 35 minutes, until they were nice and soft.
Once the veggies were roasted, I set them aside for a while. Once cool enough to handle I removed the skin from the aubergine and squeezed each clove of garlic out of its peel. A process that I find highly satisfying indeed!
I heated a large saucepan over a medium flame, added olive oil and then the spices and cooked for about a minute. This helps to unlock their flavours. Be careful not to burn the spices, so heat them for no more than 1 minute. Then, in went all the roasted veggies. After a good stir to mix them in with the spices I added the stock, brought to the boil and simmered for 5 to 10 minutes. I used a stick blender, to blend to a lovely smooth consistency. Checked the seasoning and added salt and freshly ground pepper to taste.
I served this Spiced Roast Winter Soup with some quick and easy flat breads (I’ll share the recipe soon!) drizzled with a little olive oil and I sprinkled over a toasted nut & seed mix (chopped walnuts with cumin & sesame seeds toasted, with a little sea salt to taste), which added a lovely contrasting texture and flavour.
Spiced Roast Winter Veg Soup
This Spiced Roast Winter Veg Soup, is a rich and satisfying soup, packed full of wintry, slow-roast-goodness. The use of aromatic spices, such as cumin and smoked paprika, complement and enhance the earthy flavours of the root vegetables giving it a distinct Middle Eastern flavour.
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- 1 eggplant medium, cut in half lengthways
- 1 sweet potato medium, chopped into 2 inch size pieces
- 2 carrots medium, chopped into 2 inch size pieces
- 2 celery de-stringed and chopped into 2 inch size pieces
- 1 onion medium
- 1 bulb garlic whole unpeeled
- 1 lt vegetable stock I use Marigold Bouillon
- 1 tbsp butter
- 2 tbsp Olive oil
- 1/4 tsp cumin ground
- 1 tsp smoked paprika
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Place the eggplant, sweet potato and carrots on a large baking sheet and place in oven.
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Roast at 180C for 30-40 minutes or until soft.
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Set the vegetables aside to cool slightly before removing the skin from the eggplant.
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In a medium stockpot, melt the butter & olive oil over a medium heat.
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Saute the celery and onion until soft (I sometimes just roast them along with other vegetables too)
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Stir in smoked paprika and cumin and cook for 1 minute. Don't let the spices burn.
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Now add in your chopped roasted vegetables
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Pour over the stock and bring to the boil then let simmer for 10 minutes
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With a stick blender puree to a smooth puree then season to taste.
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Serve with creme fraiche or yoghurt swirled on top, a drizzle of olive oil and some chopped nuts or seeds of your choice.
I have never had eggplant in my soup, so I’m looking forward to trying your recipe. I love roasted eggplant so I know it will taste great. Thank you for sharing this awesome recipe!
Michelle, this was the first time I used eggplant in my soups too… I had my hesitation but I think it added a nice creamy texture. Thank you for stopping by. 🙂
I love roasting vegetables as it just brings out so much more flavor. I’ve never really thought about making them into a soup. Need to try this one soon 🙂
If you like roasted veg them I’m sure you’ll like the soup they make. Hope you try it soon 🙂
This soup sounds like just what I need for this freezing weekend we are having. Lots of great tasting veggies. Love the use of eggplant in this too.
Sounds like everyone’s having a bout of cold weather, this soup should help warm you up 🙂
Yum! Loving winter veggies right now. Especially today, since the weather is cooler than usual and cloudy! Maybe I’ll make this for dinner tonight 🙂
I’m sure it will keep you warm all night if you do. 🙂
The soup is stunning! And it sounds amazing considering the cold weather we’re having where I live right now, especially when paired with the flatbread. Gorgeous photos!
Thank you Marlynn, it’s a perfect soup for a cold day for sure.
This is a gorgeous soup dish! Wow! Sounds so warming and comforting. I have to confess, I had to google destringing celery. LOL. I’ve never heard of such a thing!
Hi Byron, thanks so much :). So, do you not de-string your celery normally? I’ve always done this and thought everyone else did to. Funny the things you lean, ha ha. 🙂
Oh wow. NEVER has eggplant in a soup before..!! Now that’s thinking out side the box. Eggplant is usually so creamy so i”m sure it worked great. Sounds so comforting..
Hi Veena, I was surprise to see so many surprised about the eggplant. I never really thought of it as being unusual, but now you mention it I hadn’t had it in a soup before!
I love roasting vegetables. Brings out the natural sweet flavors of the veggies. This soup looks velvety smooth and sounds perfect hearty to warm me up on these chilly, cold Winter nights!
Yes I agree, roasted vegetables are my favourite way of cooking them so makes sense they would make a soup extra tasty.
It’s amazing what a big difference roasting can make – roasting the vegetables beforehand must make this soup taste out of this world. Looks so delicious!
Thanks Julie, I agree that roasting make a huge difference. Thanks for stopping by. 🙂
It’s still wintry where we are so I could always use a good soup recipe especially one loaded with vegetables! I love that you roasted the vegetables first as that truly brings out their flavors! YUM!
Thank you, yes the roasting made it extra special.
These pictures are soooo pretty! I’m all about soup, at all times of the year – this one looks amazing, and definitely one to make!
Thanks so much Kylee. I hope you make it soon. Works any time of year but particularly satisfying during the cold Winter months.
I make curries with eggplant, never tried them as soup. Need to give it a try it looks delicious and creamy. love those flat bread you served with it.
Oh yes, eggplant in curries is wonderful, eggplant in soups is not often seen. It works though 🙂
I love every ingredient you used for the soup! The eggplant was a surprise but hey why not? Can’t wait to try this!
Thank you Hanady. Seems a few of you were surprised by the eggplant. It does add a certain creaminess to the soup.
This sounds amazing!! I am loving the middle eastern flavors paired with the slow roasted winter vegetables – just seems like a big bowl of warmth that I would really love right about now 🙂
Thanks Donna, I think this cold weather is really getting to everyone.
Roasting the vegetables brings out so much of flavor and I have never thought of using eggplants in the soup. That garlic in the soup is just so aromatic and I can have a huge bowl of the soup right now! Looking forward to your flatbread recipe 🙂
Indeed it does Sandhya. I’m working on the flat breads recipe and hope to have it out this week for you.
That sounds so delicious and looks pretty too. I’m all about a filling winter soup and with so much rains n cold these days, this looks like a perfect comfortfood.
Thank you Molly, there is something about soup and cold days, even better with a touch of spice to keep you feeling warmer for longer. 🙂
I like the sound of this soup. Roasted veggies paired with aromatic spices… just delicious. I like to eat soups no matter what season, so I’m definitely saving this to try. Looks really really good.
Thank you Natalie. If you’re a soup fan i’m sure you won’t be disappointed. 🙂